Whole Orange, Chocolate, Almond Cake with Orange Cinnamon Cream (gluten free)

16.6.13



This is a fabulous recipe based on one that has been around for a long time, just changed up by the addition of dark cocoa which gives it a very mellow chocolate flavour, which is great with the intense orange. It really makes a difference to serve it with the cinnamon and orange cream! If you are a first-time visitor to From the Kitchen - welcome! - and please free to have a good look around via the recipe index or home page :) I have also recently posted a smaller version of the same cake, topped with candied oranges and orange syrup which you can see here(A tiny bit of shameless self-promotion here, some kind soul nominated this blog for 'theKitchn - Best Blog From Abroad' so if you're keen to vote for me too (blush) please feel free to follow this link....http://www.thekitchn.com/nominate-your-favorite-blog-from-abroad-for-the-homies-awards-the-homies-2014-200247 )


3 oranges, spray free or organic
350g ground almonds (almond meal)
2 cups caster sugar
9 eggs
3 heaped tbsp dark cocoa

Put the oranges in a large pot, cover with water, bring to the boil then reduce to a simmer and cook for 1 hour. Drain and leave in pot to cool. Pre-heat oven to 170˚C (330˚F) and line the base and sides of a 26cm removable base, cake tin. Once the oranges have cooled a little, cut into wedges and blitz in a food processor until well blended. Add all remaining ingredients and whizz until combined. Pour into the prepared cake tin and bake for around 60-65 minutes or until the middle is set and cooked through. Leave to cool in tin, then carefully remove to serving plate. Serve with Orange Cinnamon Cream. Makes a big cake!

Orange Cinnamon Cream

250ml cream
1/4 cup icing sugar
1 tsp cinnamon
finely grated zest of half an orange

Whip all together to soft peaks.

20 comments :

  1. Silly question maybe? Do you peel the oranges first?

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    1. Hi - not a silly question at all - nope, you don't peel the oranges - they go into the cake, peel, seeds and all! :)

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  2. How do I convert from metrics? For example 250 ml. How many cups is this? The gluten free cake looks delicious and want to make it! Yum!

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    1. Hi - there are lots of websites that will do it for you - like this one http://www.metric-conversions.org/weight-conversion-table.htm. in the meantime 250ml is one cup. Hope you enjoy the cake! :)

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  3. Hi, could you describe the flover of the cake? Is it overly orange tasting or bitter from the peel? Thank you.

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    1. Hi - sure - no it's not bitter, its a lovely 'real' orange flavour, not super-sweet, but...argh hard to describe! The cocoa mellows it out a bit too...I'm afraid that's as well as I can describe it - a child might be disappointed but all of the adults I know who have tried it love it. :)

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  4. OMG cant wait to try this

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  5. This is beautiful! I love adding cocoa powder to this chocolate cake, it takes it to the next level!

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    1. Thanks so much Lilli - so glad you like it! :)

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  6. I thoroughly enjoy this recipe. Thank you for sharing.

    I have shared my version on my new food blog: http://www.juniperinherhair.com/whole-orange-cake-gfdf/

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    1. Hi Jennifer - thanks, and glad you enjoyed it.

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  7. Your cake looks delicious but I am allergic to eggs so was hoping you can recommend a substitute for me

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    1. Hi Rushma, apologies for the late reply! I don't think this would work without eggs I'm so sorry, the recipe really relies on them :(

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  8. The cream turned out very liquid , how can I thickened it?

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    1. Hi Iliana - hmm, that is unusual, generally cream will keep getting thicker when whipped - did you use whipping cream? :)

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  9. Orange Cinnamon Cream on the side sounds lovely I have another idea and I think work well is used 90g Philadelphia cream cheese and 90g butter 1 cup of icing sugar Cinnamon and zest of orange and essence of orange
    Beat butter to pale in colour then add icing sugar and cream essence cinnamon

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    1. Sounds delicious - thanks so much for sharing :)

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  10. Hi Sarah the healthy eating has gone for a bit of a nosedive inevitably for Christmas, I made this beautiful cake a few weeks back and put it in the freezer to take out for morning/afternoon/whenever tea at work this week before Christmas. It froze and defrosted beautifully, its divine! Nice warmed through a bit with a cream cheesey orange zesty yoghurt dollop on the side. Definitely one for the book :-) Have a lovely Christmas Sarah!

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    1. Oh awesome Hannah - what a great way to serve it!!! :)

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